Roast Beef & Veggie Stew
Serving Size / Yield
6 servings
Ingredients
- 2 C. leftover roast beef, cubed
- two 15-oz. cans stewed tomatoes
- one 16-oz. pkg. frozen vegetables, thawed
- two 14-oz. cans beef broth
- 1 C. cauliflower florets, optional
- 1 C. broccoli florets, optional
Directions
Combine all ingredients except cauliflower and broccoli in a 6-quart slow cooker. Add salt and pepper. Cover and cook on low for 5-7 hours. About 2 hours before serving, stir in cauliflower and broccoli and continue cooking until tender.
